This is a popular meal at our house. Our friends ask for this. I vary it somewhat, but generally follow the recipe. I use 2 Zatarain's seasoning packs in my cooker (large turkey fryer works best) and salting the water is a MUST. I toss in a couple of lemons, some quartered Vidalia onions and also add a cup or 2 of white vinegar to the water. The vinegar is supposed to make the shrimp peeling easier. Never been an issue so I can't say that it definitely works. Finally, when serving, I dump it all into a large, flat, plastic (Sterlite, Rubbermaid)storage container like one would slide under your bed. And throw a few sticks of butter in/on and toss it. Old Bay for individual seasoning too which will still to the butter. The storage container makes clean-up MUCH easier. Leftovers, if any, get put into Ziploc bags for the next day or a midnight snack. Really good stuff, especially if the corn crop is good. Here in the east, this year is absolutely fabulous!!
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This is a popular meal at our house. Our friends ask for this. I vary it somewhat, but...